Isolation and Identification of Bacteria From Food Vendors and Some Vegetable Available at Ogbete Market Enugu

Isolation and Identification of Bacteria From Food Vendors and Some Vegetable Available at Ogbete Market, Enugu

CHAPTER ONE

AIM OF THE STUDY

The overall aim of this work is to access selected foods sold by vendors in Ogbete main market Enugu for bacterial contamination.

OBJECTIVES

To isolate and identify bacterial species associated with food
To determine the microbial load of isolated
To establish the public health implication of consumption of such foods.

CHAPTER TWO

LITERATURE REVIEW

Food borne illness caused by microbial contamination of foods in an important international public health problem and is known to be a major cause of diarrhea diseased especially in developing countries (Mensah, 1997). In these developing countries a major source of ready – to – eat foods are prepare and or sold at public places such as markets place, schools, canteens and along the streets, all together termed street foods (SFS). The SFS offer food at relatively cheaper cost and at easily accessible places. Furthermore, it offers the traditional meals and preparations of a number of them are quite laborious and time consuming. (Amoah, 1992; chakra Varky and Canet, 2002).

However, a number of observational studies have shown that these foods are sometimes held at improper temperature, excessively handle by food vendors and sold at very dirty surrounding (WHO, 2001, 2003; Ghosh et al., 2007). In addition the vendors practice poor personal hygiene and reports of food vendor being carriers and therefore could serve as a potential source of transmission of enteric fevers are many. Most of the vendors have had either no formal education or few years of schooling and therefore, lack knowledge on proper food handling and their role in the transmission of pathogens (Mensah et al.,1999). At the same time, most of the people who patronize these foods are more interested in its convenience than question of its bacteriological quality and hygiene. The bacteriological quality of food indicates the amount of bacterial contaminants it has; a high level of contamination indicates low quality and more likely to transmit infection. The concerns have been raised by the food and Agricultural organization (FAO) and other about these foods serving as a potential source of food poisoning outbreaks (Chakravarty and Canet, 2002).

In Nigeria, consumption of street food has witnessed a phenomenal growth over the years as rapid population growth over the years as rapid population growth, Urbanization, Unemployment and poverty; occupational pressures and lifestyles changes has created a poll of mobile and transient population who depend almost entirely on these relatively low cost foods for their nutrition. (Martin, 2006).

Although epidemiological data on the incidence of forborne diseases are inadequate, and the outbreak often not investigated, the recurrent episodes of food borne illnesses with symptoms of gastro intestinal distress like diarrhea, vomiting, abdominal cramp and nausea has remained a major cause of mortality and morbidity in Nigeria. (Nweze, 2010).

Chemicals heavily metals, parasites, fungi, viruses and bacteria can cause food – borne illness, bacteria related food poisoning is the most common, but fewer than 20 of the culprits. More than 90% of the cases of food poisoning each year are caused by Staphylococcus aureus,

.Salmonella, Clostridium perfringes, Clostridium botulinum, Campylobacter, vibro parahaemolyticus, Bacillus cerus and Entropathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food – poisoning bacteria must be presented to cause illness, therefore illness can be prevented controlling number of bacteria present ,by preventing the small number from growing, destroying the bacteria by proper cooking and avoiding re contamination (De Boer and Beuner,2011).

CHAPTER THREE

MATERIALS AND METHOD

HARDWARE

The following hardware materials wee used for this research. i Electric thermostatic incubator (DNP.9022-1A)

Autoclave (Yx-280A)
Microscope (XSZ-107BN
Refrigerator(FR-330)
Electronic scale

SOFT WARE

The following software materials were used for this research. i Nutrient Agar

macConkeyAgar
Salmonella, shigella Agar (SSA) iv Kovac’sreagent
Crystal violetstain
Acetone viiSafranin
Hydrogen peroxide

Study Sites

The study was conducted between June – August 5 (five) ready to eat food vending sites in ogbete main market were sampled. These vending sites were chosen because they are very popular among those who patronize such eating places.

CHAPTER FOUR

RESULT

In this investigation, a total of 25street food samples were examined for bacterial contamination. Results showed that all the street food samples were contaminated with varying level of bacterial counts. The results obtained are shown in table II

CHAPTER FIVE

Discussion

Gastroenteritis has remained a major health care problem in Nigeria both in terms of human suffering and food-borne illness. The isolation of bacterial in all the food samples (n-25). Jollof rice, Egwusi soup and vegetable from different vendors in obgbete main market Enugu indicated that the frequency of Salmonella spp was more significant in water Leaf (2.9 X 10⁷ CFU/ML) and not significant in jollof rice (2.5 X 10³ CFU/ML).

CHAPTER SIX

Conclusion

Street food business has remained largely unregulated in Nigeria, not withstanding the sector contribution to the nation’s food security. Wholesome and nutritious street foods have a positive impact on food security, while consumption of street foods of low and below minimum safety standard is injurious to health on an acute or chronic basis. The findings of this study illustrates that bacterial contamination is present in Jollof rice, egwusi soup and vegetable sold in Ogbete main market Enugu. And that the CFU/ML of Salmonella spp is high, since it is more significant (2.9 X 10⁷Cfu/ml) and can cause food poisoning. Other organisms isolated such as coli, Shigella, staphylococcus. aureus, Bacillus cereus and Vibrio spp which were also isolated in insignificant number could still cause food borne illness depending on the consumer’s health status. Staphylococcus aureus was less significant in jollof rice. Therefore, it is very important and necessary for food vendors to always clean and sanitize food contact surfaces, cook and store food properly, so as to reduce the level of food contamination and also to reduce bacterial load to the lowest level, thereby preventing cases of food borne infections. Results also indicated that factors such as the vendors itself (e.g personal cleanness etc), the type of food, have an effect on the bacterial contamination present in foods.

Recommendations

Cleaning and preventing cross –contamination are both essential in making sure that the food served is safe to eat. Effective cleaning gets rid of bacteria on hands, equipment and surface, which helps to stop harmful organisms from spreading into food.

Vendors should make sure that

They clean food surface and equipment, especially after handling raw foods
They Keep raw and already to eat foods separate
They cook food properly and store food in a safe place away from insects
They wash utensils and surfaces before and after use with hot, soapy water. Better still; sanitize them with diluted bleach 1 tea spoon of bleach to 1 quart of hot

REFERENCES

Agbodaze, D. P. N. Nmai, F. Robert Son, D. Yeboah Manu, K., Owusu-darko & Addo, K. (2005). Microbiological quality of Iheabab consumed in the Accra metropolis Ghana Med. J. 39: 46-49
Amoah, D. K (1992). Some studies on street foods in Kumasi Dissertation submitted to the Department of Biochemistry, University of science and Technology Ghana.
Buzby, J. (2001). Children and Microbial Food Borne Illness. Finland: ERS Publishers limited Pp: 24-25
Bryan, F. L. (1979). Infections and intoxications caused by other bacteria in food borne infections and intoxications, Pp: 213-214
Centers for disease control and prevention (CDC) (2004). Preliminary food net data on the incidence of infection with pathogens transmitted through food selection sites, Journals on food disease and control, (6)Pp: 352- 356
Centers for disease control and prevention (CDC-DBMP) (2004). Food-borne infections, from division of bacteria and mycotic disease (DBMD), Journals on bacteria and fungi food-borne infections (3) Pp: 206-208.
Chess brough, M. (2005). District laboratory practice in Tropical countries2. London Cambridge University Press. Pp: 112-115.

Related Topics:

Other Topics